maintaining standards and efficient operations while controlling and guiding the staff on your shift.
Duties service.
Experience
minimize waste and maintain cost control.
Quality Control: Monitor food and beverage staff, ensuring high-quality customer service, controlling costs, maintaining inventory levels, and upholding
accept/reject criteria. Identifying and managing critical control points (CCPs) within production facilities and Understanding of cold chain management and critical control factors for maintaining food products in their
accept/reject criteria. Identifying and managing critical control points (CCPs) within production facilities and Understanding of cold chain management and critical control factors for maintaining food products in their
through planning, organizing, directing, and controlling the Kitchen operations, teams and administration standard recipe cards whilst maintaining portion control and minimizing waste.
phones (cell phones and IP phones), CCTV, access control, POS, video conference systems, network, workstations
engagement, CAPEX, compliance, health & safety, control and reporting. Ensures world-class personalized
stationary and Front Office budgets Minimize waste and control resources within your department Managing the Front
stationary and Front Office budgets Minimize waste and control resources within your department Managing the Front
engagement, CAPEX, compliance, health & safety, control and reporting. Ensures world-class personalized